Chinese Garlic Black-Bean Chicken Fried Rice

Serves 4 as a main course or 8 as aside dish
Difficulty Level: Easy

Ingredients:

• 2 Tbs.oil, 
• 1/4 cup thinly sliced spring onion (3 medium)
• 1/2 cup diced yellow bell paper
• 2 Tbs. minced fresh ginger
• 2 Tbs. minced fresh garlic
• 2 Tbs. minced fresh hot red or green chiles
• 8 oz. ground Chicken
• 1 large egg, lightly beaten
• 1/2 cup small-diced carrots
• 1/2 cup shredded green cabbage
• 2 Tbs. Chinese black bean garlic sauce
• 4 cups cold cooked jasmine rice or basmati rice (from about 2 cups raw)
• 1-1/2 cups fresh bean sprouts
• 1/2 cup chopped fresh cilantro (coriander)

Method:

Heat a pan over medium-high heat. Add the oil and then add the scallions, onion, ginger, garlic, and chiles. Stir-fry with a metal or wooden wok spatula until fragrant and light golden, 30 to 60 seconds.

Add the Chicken to the pan and stir-fry, breaking it with the spatula, until almost cooked through.

Push the rest of the ingredients to one side of the pan, and pour the beaten egg into the empty side, stirring until you have large curds of scrambled egg, about 45 seconds.

Add the carrots and cabbage and stir-fry until slightly softened, 2 to 3 minutes. Stir in the black bean garlic sauce and stir-fry until all of the ingredients are coated, about 30 seconds.

Using your hands or a fork, gently break up any clumps in the rice until the grains are separate. Add the rice to the wok and gently stir-fry, stopping occasionally so the rice has a chance to brown a bit, until it has some crispy edges and is heated through, about 3 minutes. You should hear sizzling during the last minute or so.

Add the bean sprouts and stir-fry until softened and brightly colored, 30 to 60 seconds. Taste and adjust the flavor as necessary with more condiments or seasonings.

Add the cilantro (coriander) and gently stir-fry until heated through, 30 to 60 seconds. Transfer the fried rice to plates or bowls and serve.